String Bean Casserole Salad

  • Prep: 15 min
  • Cook: 20 min
  • Total: 35 min
  • Servings: 4–6
Rated 5/5 based on 1 customer reviews

Ingredients (7)

  • kosher salt, as needed
  • 1 pound green beans, trimmed and cut into thirds
  • 1 red bell pepper, seeded and sliced
  • ½ cup apple cider vinegar
  • 2 ounces dried porcini mushrooms
  • ½ cup French-fried onions (recommended French’s®)

Steps (4)

  • Step 1
    Bring a large pot of salted water to a boil, add greens and bell peppers, and cook until bright and still crisp, about 3 minutes.
  • Step 2
    Use a slotted spoon to transfer the green beans and pepper to a large bowl filled with ice water. When cool, drain and move to a paper towel-lined baking sheet; pat dry.
  • Step 3
    In a small saucepan over medium heat, combine 2 cups water, vinegar, mushrooms and 1 teaspoon salt, stirring to dissolve the salt; cover and cook for 15 minutes. Remove pan from heat and let rest, covered, for another 15 minutes.
  • Step 4
    Drain mushrooms well and add them to a large bowl, along with the green beans, peppers and dressing. Toss and serve with fried onions sprinkled over the top.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Review
(1)

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Rated 5 out of 5 by from YUMMY!!! This is a wonderful recipe. My kids loved it. I'm going to serve it to my extended family on Saturday when they come for dinner. I think they will love it too.
Date published: 2013-12-12
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